Love this! I viewed this over and over last year and tried many of the recipes. I harvested over 300 pounds from my garden. Now I'm reviewing this for the start of my tomato harvest this year. Tomorrow I start my journey again making these recipes. Thank you for presenting this info.
I make Nigerian tomato stew base. You core the tops and place 6 tomatoes in a blender with one large red bell pepper, one habanero, 2 small/medium onion, and thyme, basil, and a Maggi seasoning cube. They salt to taste and fry it in oil until most of the moisture is like a thick sauce. It is so good when you cook meats with a mirapoix and add some of the stew base and some broth to reduce until thick. So yummy. Wish I had this freeze dry machine.... It would be great.
Here’s a tip for you when you have lots of tomatoes, but don’t have time to freeze, can, or dehydrate them. Core them, and throw them in freezer bags in your freezer. When you have a snowy Saturday, pull them out, run them under hot water, and the skins just fall off. I can mine. Saving up for that dehydrator! Great video!
Snowy Saturday -- not a lot of those here in the Florida panhandle. When my younger son was 4, it snowed enough to stick. We woke the kids up so they could see what it looks like. (Spoiler alert: it looks like a field of cotton ready for harvest.) My son's eyes were huge and he said "Mommy! Snow IS real!"
Wow! I truly appreciate the prepping time you take to make your videos. It takes so much time and preparation to make a video this quality and to the point. So, in addition to appreciating your amazing recipes, I thank you for the time you invest into making them. You're great! Thank you :)
we only core the maters, puree, pre freeze, then freeze dry. Skins stay on. About 20# fills a size large FD. We leave the maters raw. Once dry (7-10 days) we pulverize in a blender then vacuum sealer in quart jars. The powder makes 3-4qts of sauce. We also FD our own basil and garlic to make a complete sauce. We recently started FD sausage. It took time to get accustomed to using the materials but it's our main way now.
My daughter game me 50 pounds of green tomatoes because winter in approaching and they will never rosy up. So I have been turning them into green salsa, green pasta sauce, and green pickle chips. Amazing flavors, distinctly different from the red s.
The "white stringy stuff" on top of the tomato blends is the sugar from the tomatoes. The sweeter / riper the tomatoes, the more you will see this. Just blend it back when you store it.
Just received my Harvest Right yesterday and my husband is now in the process of setting up a space in the garage for it and the cart. Hopefully it will be all set up today. I am very excited to get started........Thank you for your videos.
I FDed a lot of tomatoes this year too.there is a lot of water in tomatos. The FD works great to remove it. But beware, as the video shows, you can fit a Lot of tomato in one quart jar! The powder makes fantastic tomato juice drink. Also killer Bloody Marys!
I feel like you would really love a water preboiler. It's just an insulated reservoir which keeps boiling water ready for instant use at very low electricity cost. zojirushi is what I use and it's been a game changer for instant, effortless rehydration.
Just bought tray liners, the no suck kit & the upgrade kit from your online store. My daddy ordered a FD for me as a gift! Thanks for all the great info☺
@Retiredat40Live.Life>Simple. I learned with my new Retro blue freeze dryer. I pull out the whole tray control it disconnects really easy. Slip red button up and squeeze the tab to release. Pull out the whole unit and set aside. Put a tray in the tub upside down and put your jars in there with the lid on and ring almost tight. On the control panel select custom and test then select vacuum. Put your rubber ring back on and Shut your valve. click on On the vacuum control and Let it run until it gets to about 400 pressure and waalaa your jars are all sealed. You will get a tremendous seal No oxygen absorbers needed.
Good video - I received my freeze dryer last week so I am looking for tips and ideas. And bonus, you chew with your mouth closed unlike so many others. Thank you.
I could grow year round in Colorado, but Iowa is a different animal in the winter. I wasn't prepared for extended growing this winter but I'm going to try my best next year.
I live in Ohio, I grow year round indoors. Herbs, greens, peppers, tomatoes, eggplant, artichoke...all came indoors and are growing well. Doesn't matter where you live.
I add desiccant packs to all my jars. I have found that freeze dried foods soak up moisture fast especially the one with a bit of sugar in them. Like tomatoes and other fruits.
@@live.life.simple. My wife and I will be getting our new med. HRFD with premium pump...been waiting now going on 10th week due to back orders. We are also thinking of starting our own channel with our new journey. May we mention and even link your RUclips channel? I dunno when the first video will be, rough as it may be, since using older camera. Lol Jon and Steph
When you were doing the tomato slices, it looked like you put 2 layers on tray, then parchment paper, then another 2 layers. Is this correct? How did you know how many layers to add? Did all the layers dry equally well? Thanks. Great video.
I have two of the older machines with the oil pumps. Wondering if I upgraded to the newer pump if it would speed up my batches? Or is it the machine that makes it cycle faster? That's quite a big difference in time between the two. Love your videos..
Biting at the bit to receive my dryer from Harvest Right. Cases of canned soups needing to be converted to dry food. Needing that space and reduce food footprint while starting to down size the homestead post cruddemic.
Can you put pre-portioned pre-freezed things in dry freezer? I'm thinking of liquid things like soup, sauces etc. Will it work if you freeze let's say soup in portion size silicone moulds, plastic glasses, yoghurt containers or something similar, then take frozen soup out, place it on the trays next to each other and run the cycle? In theory, it would help eliminate the splashes and maybe increase the amount of product being dried.
On most things it should not be needed but the best way to determine is weigh it after cycle and add dry time and weigh again. If the weight is the same, it's done, if not it needs more time
I saw an older vid you did on the machine itself.I talked to my brother that knows about vac machines.he has had machines for 25 years.He seldom changed oil,but added some each day.His also had steel blades not fibre.They also had an oil recovery which was just a vertical tube with a drain back to the pump with a valve.The only difference in his operation is he was pulling air not liquid.Is this why the need to change oil so often? The pump should last a very long time.
This does not pull liquid but does get moisture in the oil. That is what kills the pumps. The newer pumps do a much better job at separating which is why they do not require a change as often. They run consistantly for 24-30 hours straight which is much longer than how they are used in other applications.
When processing tomatoes for the freezer or canning the USDA recommends citric acid be added to those products to ensure safety and shelf stability. Citric acid raises the ph to a higher level to prevent botulism. Is that an issue with freeze dried tomatoes?
Not that I'm aware of. Frozen food and canned food still have moisture that will allow bacteria to grow. It will be an issue with ingredients that may not freeze dry like sugars, fats and oils
How much tomato soup can you pour into the trays per batch? Do you fill it up to the limit, or half, or.....? I got the big version and it seems my trays holds about 1,5 liter. 5 trays would make for 7,5 liter of soup which would be awesome. But you got way more experience doing this, so rather want to ask than to have fail here. :-) Got inspired when I saw you were freeze dryng yogurt. Looking forward to my next camping trip.
Would using the mason jar vacuum sealer help keep them dry? Could I use the foodsaver mason jar sealer and put an air absorber in the mason...would that help? Thank you so much for these videos! and your products!
I can't get enough tomato's and peppers, I grind up the tomato's into my base > salt and cayenne pepper. i let them set in the frig. for 2 day, drain the juice off for a V8 drink. This is what i freeze in qt. bags. To make ketchup, past, salsa, all kinds of sauce By draining the juice, make less cooking time. like only 30 min into a nice thick sauce > There no need to take the skins off, and seeds out either ! BLEND THEM UP ! After cooking blend them up again for a fine thick sauce
Thank you so much for the great video. I was wondering if the amounts you vocalize in the video for the tomato soup are for 1 or 2 X's the recipe. You say you are doubling the tomatoes in the beginning but don't specify if the rest of the ingredients are for a single or double batch.
I thought the canned tomato paste was condensed by boiling the water out. Wouldn't the freeze dry process accomplish the same thing so that canned paste is no longer necessary?
I think it's also about the texture and breaking down the insides. Not 100% sure. Next time i open a can, i will see if i can make a paste with unboiled.
Tomato paste is made using paste style tomatoes. They naturally are a dryer tomato. However, you can cook down and concentrate slicing or grape tomatoes to a dryer consistency. Big corporations just buy paste style tomatoes because they go thru billions of them. At your own home, you can take the time to simmer and thicken your own homegrown tomatoes. I use whatever tomatoes I have and put them in large stock pots and let them go on very low. They also can be quickly broken down by an Instapot, roasting or you can slow stew them in a crock pot, if you want whole tomatoes. Hope this helps.
Maybe I missed it in your video but did you give a weight if the finished product? I’m really curious how much 100 pounds of tomatoes freeze dried shrinks to?
When doing tomato dices, is it necessary to cook them? For that matter, is it necessary to cook the juices or can all the ingredients just be puréed in a VitaMix, frozen, and freeze dried? Also, what was your take on the texture of the skin on the slices? Are they tough and would the slices be better without them?
I hope you can still see this question. It's 8/13/22. My tomato puree is sticky after being freeze dried when I crushed to powder. Also, do you sterilize your jars?
I have never had to extend the dry times yet. I would like to try tomatoes. If they are still frozen in the middle do you just add more dry time? And for how long? Thank you!! Love your videos!!
I know this is an older video but seeing how freeze-drying is all about the drying would it not have helped if you wiped the door off? I'm going to go back to your 1st video about freeze-drying and watch them all. Freeze-drying is something I am interested in or on but the cost of a unit has kept me away. I now know in the long run it will pay for itself.
MY GOODNESS JUST KIDDING WHEN I SAY THIS CAN I CAMP IN THE WOODS SOMEWHERE AND PAY YOU TO EAT A COUPLE OF YOUR GARDEN TOMATOES......THEY LOOK👀SO GOOOOODDDDD!!! .....YOU COULD SELLL SOME OF THOSE AT A FARMER'S MARKET......GOD BLESS STAY SAFE
@@live.life.simple. Well as someone born and raised in Worcester county, I congratulate you on saying it so well I thought you were from the area. So rare.
@@live.life.simple. These are good points. The main consideration is that the pressure needs to remain low enough to enable sublimation. If the pump is not large enough to handle two chambers then the liquid phase of water will be a problem caused by higher chamber pressures. It is probably best to not experiment with this now that I think of it. I also don't know the valving arrangement to know whether the pump could run the entire cycle regardless of the pumpdown and venting phases. If one chamber is deep freezing while the other is calling for vacuum, that could be a problem without proper valving. I know it is possible to use one pump for two machines but it would probably be more trouble than it is worth and it might void the warranty, etc. So on second thought, I agree that it is best to avoid. Cheers.
@@RedShiftedDollar The bigger issue may be that both machines may not kick on the pump at the same time, even with similar loads and especially with newer software. For example, machine A is ready to start the pump and does so. Machine B is not yet frozen deeply enough for the pump to run but since they’re running the same system now has pump running also. That will make for a mess and poorly dried load in machine B. The old software on my first freeze dryer is customizable so that I can set exactly long the freeze and dry cycles will run. Conceivably your idea might work running parallel machines started simultaneously but that older software is also much less efficient and I don’t think you can downgrade software on these machines.
@@ThirteenKidsLater Yeah, thanks for the good insight. I don't have one of these machines and I'm sure it's possible to run two with one pump, but from a practical perspective, it's not really possible, it's not worth the work, modifications, and careful operation required to make it work.
We just bought our very first Harvest Right and my husband and I would love to know what Oil you use in yours with the premier pump that we upgraded to. Thank you :)
As much as you freeze dry, can I ask why you purchased another Medium size instead of buying a large? Just wondering if there was a technical reason or a huge preference...or...????
This is my favorite channel on RUclips hands down
🙏
Love this! I viewed this over and over last year and tried many of the recipes. I harvested over 300 pounds from my garden. Now I'm reviewing this for the start of my tomato harvest this year. Tomorrow I start my journey again making these recipes. Thank you for presenting this info.
Absolutely! Tha ks for watching. Hope you have a great harvest
You can freezedry (or dehydrate) the tomato skins when you peel them, and then make tomato powder that is very high in flavor and lycopenes!
Question for you? Would you think it could also once dehydrated be a base for tomato paste.
@@tennray I powder the dried tomatoes and skins and with just a little water it is a paste.
@@Samayaslight Ahh yes sounds great ty. Also can crush mix with some basil use as "tomato basil spice"
My chickens are objecting to this possible loss of a chicken snack.
K5
i don't even own a freeze dryer, but i still love your videos. someday my harvest right will come...
Thanks 👍
Have you got one yet?
@@porkbeans9907 no. Thanks for the reminder. I gotta check into it again.
They take payments...😇
whoa... if backpackers know about this backpacking meals will never be the same again.
it's a gamechanger!
I make Nigerian tomato stew base. You core the tops and place 6 tomatoes in a blender with one large red bell pepper, one habanero, 2 small/medium onion, and thyme, basil, and a Maggi seasoning cube. They salt to taste and fry it in oil until most of the moisture is like a thick sauce. It is so good when you cook meats with a mirapoix and add some of the stew base and some broth to reduce until thick. So yummy. Wish I had this freeze dry machine.... It would be great.
Here’s a tip for you when you have lots of tomatoes, but don’t have time to freeze, can, or dehydrate them. Core them, and throw them in freezer bags in your freezer. When you have a snowy Saturday, pull them out, run them under hot water, and the skins just fall off. I can mine. Saving up for that dehydrator! Great video!
Snowy Saturday -- not a lot of those here in the Florida panhandle. When my younger son was 4, it snowed enough to stick. We woke the kids up so they could see what it looks like. (Spoiler alert: it looks like a field of cotton ready for harvest.) My son's eyes were huge and he said "Mommy! Snow IS real!"
Wow! I truly appreciate the prepping time you take to make your videos. It takes so much time and preparation to make a video this quality and to the point. So, in addition to appreciating your amazing recipes, I thank you for the time you invest into making them. You're great! Thank you :)
I appreciate that and you are welcome!
DUDE! Double stacking!? You just changed my life!
Just make sure everything is 100% done before packing it away!
we only core the maters, puree, pre freeze, then freeze dry. Skins stay on. About 20# fills a size large FD. We leave the maters raw. Once dry (7-10 days) we pulverize in a blender then vacuum sealer in quart jars. The powder makes 3-4qts of sauce. We also FD our own basil and garlic to make a complete sauce. We recently started FD sausage. It took time to get accustomed to using the materials but it's our main way now.
My daughter game me 50 pounds of green tomatoes because winter in approaching and they will never rosy up. So I have been turning them into green salsa, green pasta sauce, and green pickle chips. Amazing flavors, distinctly different from the red s.
The "white stringy stuff" on top of the tomato blends is the sugar from the tomatoes. The sweeter / riper the tomatoes, the more you will see this. Just blend it back when you store it.
my diced tomatoes are dry but sticky. any ideas what to do? I checked last week's that are in a jar and those are sticky too.
help?
Next time freeze dry the tomato skins and make tomato powder!!! It's a GREAT recipe addition.
I have seen some of the homesteaders that have purchased freeze dryers save the skins and make a tomato powder out of it
Trick, crumple up parchment paper, then straighten out. Stays in place
Awesome! I'm trying it now
Smart
Great easy tip!
Just received my Harvest Right yesterday and my husband is now in the process of setting up a space in the garage for it and the cart. Hopefully it will be all set up today. I am very excited to get started........Thank you for your videos.
Wonderful!
Very good video Brian - thanks for all the work you put into this.
My pleasure! It's great to be able to record something i already do and get the info out
Thanks for the video! That was a ton of tomatoes! I really like the tomato soup and bloody mary mix recipes.
Both are winners around here!🍅
Ours too, my wife and have followed from your first vblog ! Always looking forward to you and the boys.
Awesome! Thank you!
Attack of the Killer Tomatoes
Freeze dried celery….yum!
I FDed a lot of tomatoes this year too.there is a lot of water in tomatos. The FD works great to remove it. But beware, as the video shows, you can fit a Lot of tomato in one quart jar! The powder makes fantastic tomato juice drink. Also killer Bloody Marys!
I feel like you would really love a water preboiler. It's just an insulated reservoir which keeps boiling water ready for instant use at very low electricity cost. zojirushi is what I use and it's been a game changer for instant, effortless rehydration.
Just bought tray liners, the no suck kit & the upgrade kit from your online store. My daddy ordered a FD for me as a gift! Thanks for all the great info☺
@Retiredat40Live.Life>Simple. I learned with my new Retro blue freeze dryer. I pull out the whole tray control it disconnects really easy. Slip red button up and squeeze the tab to release. Pull out the whole unit and set aside. Put a tray in the tub upside down and put your jars in there with the lid on and ring almost tight. On the control panel select custom and test then select vacuum. Put your rubber ring back on and Shut your valve. click on On the vacuum control and Let it run until it gets to about 400 pressure and waalaa your jars are all sealed. You will get a tremendous seal No oxygen absorbers needed.
I use this often and it's something i did a video on a while back. I like the idea of just using the vac test button though....awesome!
The freeze drying is great but I was more impressed with your ability to say Worcestershire. From Worcestershire, England. lol
"Worst-uh-sheer"?
@@cindykq8086 Wuster shure.
@@libbyminchin3163 thank you!
Im from the usa and i was impressed also!!
I think it’s great that you take the time to answer and or comment to your subscribers 👍🏻 so refreshing
Great video, looks like my kitchen, tomatoes, tomatoes, tomatoes everywhere!
I just finished tomatoes after 2 weeks. So much food though!
Good video - I received my freeze dryer last week so I am looking for tips and ideas. And bonus, you chew with your mouth closed unlike so many others. Thank you.
😂 Let us know if you have questions. Join one of the groups for tons of info. You can use the search to find specifics
Gardening is never over
I could grow year round in Colorado, but Iowa is a different animal in the winter. I wasn't prepared for extended growing this winter but I'm going to try my best next year.
I live in Ohio, I grow year round indoors. Herbs, greens, peppers, tomatoes, eggplant, artichoke...all came indoors and are growing well. Doesn't matter where you live.
Lots of great ideas! Can't wait to try some of these recipes and freeze-dry. Thanks for your time!
Thank you for this video. Your recipes is out of the world.
Great video, I appreciate the tips!
You bet!
I can't wait til I get my freeze dryer paid for
I add desiccant packs to all my jars. I have found that freeze dried foods soak up moisture fast especially the one with a bit of sugar in them. Like tomatoes and other fruits.
Great tip!
Your videos are amazing.
Looks Great 👍
Thanks 👍
Can you carefully reconstitute the slices? Do they have enough integrity to make a tomato sandwich (mayo tomato salt cheese) and how would it taste?
Oh Wow! gonna try some of these next!
Really, really enjoyed this one, well done! We're super excited to get started on this path
Fantastic videos, THANK YOU! New subscriber from Australia 😀
You make it so fun. Thank you for sharing your experiments and thoughts. Very helpful as I embark on this journey of freeze drying.
Thank you.
Try some roasted garlic hummus w your tomato chips!
By adding them to your freezer in the qt bags . They act as ice! When your power goes off too! They help save your meats !
Loving your videos. We have ordered a freeze drier and are anxiously waiting to try out some of your recipes.
Ok, I’ve got to see your pantry. Lol
An easy way to peel tomatoes is to core and freeze whole. Skins pop off like blanching. You are pre frozen then too.
Thanks you rock
Can’t wait to get my freeze dryer! Ordered one a few weeks ago. Thanks for all of the content.
Have fun!
you would have to work in a dry room to keep it moisture free. dehumidifier in room might help.😊
I use a couple packs of Silica gel packets in each jar.
I just subscribed and I'm looking forward to learning a lot!
Welcome aboard and Happy Freeze Drying!
Remember that on tomatoes, they generally take longer, or on a 12-12 hour schedule, becase the tomato itself dries, the seeds don't dry as well.
The ends of the tomatoes also don't dry as fast (the stem and the base).
@@live.life.simple.
My wife and I will be getting our new med. HRFD with premium pump...been waiting now going on 10th week due to back orders.
We are also thinking of starting our own channel with our new journey.
May we mention and even link your RUclips channel?
I dunno when the first video will be, rough as it may be, since using older camera. Lol
Jon and Steph
@@ViperGunny By all means start your channel
Great video ...looks like things are going well at the new house .
Yes, thanks
Thanks!
Great info 👍🏻💥
When you were doing the tomato slices, it looked like you put 2 layers on tray, then parchment paper, then another 2 layers. Is this correct? How did you know how many layers to add? Did all the layers dry equally well? Thanks. Great video.
Great video
Thanks for your support!
I just found you! I think you're my new best friend!
I'll like to see green tomatoes freeze dry and the made into fried green tomatoes??
I have two of the older machines with the oil pumps. Wondering if I upgraded to the newer pump if it would speed up my batches? Or is it the machine that makes it cycle faster? That's quite a big difference in time between the two. Love your videos..
I think a combo of both. The new machines get colder and have smarter software. I would assume the pumps have improved a little as well.
When my veggie chips have gotten a bit moist from air humidity... I have crisped them in toaster oven on very low temp.
Look how I have all this gringos now
Trying to be self sufficient. . Growing their own etc;]
love your vids! ive been making hashbrowns with eggs and turkey bacon or ham i always cook everything . but have done just srambled raw eggs too.
Biting at the bit to receive my dryer from Harvest Right. Cases of canned soups needing to be converted to dry food. Needing that space and reduce food footprint while starting to down size the homestead post cruddemic.
Can you put pre-portioned pre-freezed things in dry freezer? I'm thinking of liquid things like soup, sauces etc. Will it work if you freeze let's say soup in portion size silicone moulds, plastic glasses, yoghurt containers or something similar, then take frozen soup out, place it on the trays next to each other and run the cycle?
In theory, it would help eliminate the splashes and maybe increase the amount of product being dried.
Really dig your f/ding vids👍🇺🇸✌🙃
Awesome thank you!
Thanks, I was wondering if you could double layer, Just thought about it earlier today.
Hi ,why do you core the tomatoes.?..GOD BLESS
Would you recommend just doing a double cycle on everything to make sure whatever it is, is done?
On most things it should not be needed but the best way to determine is weigh it after cycle and add dry time and weigh again. If the weight is the same, it's done, if not it needs more time
I saw an older vid you did on the machine itself.I talked to my brother that knows about vac machines.he has had machines for 25 years.He seldom changed oil,but added some each day.His also had steel blades not fibre.They also had an oil recovery which was just a vertical tube with a drain back to the pump with a valve.The only difference in his operation is he was pulling air not liquid.Is this why the need to change oil so often?
The pump should last a very long time.
This does not pull liquid but does get moisture in the oil. That is what kills the pumps. The newer pumps do a much better job at separating which is why they do not require a change as often. They run consistantly for 24-30 hours straight which is much longer than how they are used in other applications.
When processing tomatoes for the freezer or canning the USDA recommends citric acid be added to those products to ensure safety and shelf stability. Citric acid raises the ph to a higher level to prevent botulism. Is that an issue with freeze dried tomatoes?
Not that I'm aware of. Frozen food and canned food still have moisture that will allow bacteria to grow. It will be an issue with ingredients that may not freeze dry like sugars, fats and oils
Cherry tomatoes cut in half seemed dry but wasn’t. With o2 absorbers and silica gel got soggy and lost its puff
Replace sugar with a carrot like we do it in Europe.
How much tomato soup can you pour into the trays per batch? Do you fill it up to the limit, or half, or.....? I got the big version and it seems my trays holds about 1,5 liter. 5 trays would make for 7,5 liter of soup which would be awesome. But you got way more experience doing this, so rather want to ask than to have fail here. :-) Got inspired when I saw you were freeze dryng yogurt. Looking forward to my next camping trip.
Would using the mason jar vacuum sealer help keep them dry? Could I use the foodsaver mason jar sealer and put an air absorber in the mason...would that help? Thank you so much for these videos! and your products!
Mason jars can be a great option just make sure you have a good lid and use an absorber. Also, keep out of light in storage.
Can you try to pour milk to see if could make powder milk
Where can we get the other recipes for the other ways you processed your tomatoes?
I can't get enough tomato's and peppers, I grind up the tomato's into my base > salt and cayenne pepper. i let them set in the frig. for 2 day, drain the juice off for a V8 drink. This is what i freeze in qt. bags. To make ketchup, past, salsa, all kinds of sauce By draining the juice, make less cooking time. like only 30 min into a nice thick sauce > There no need to take the skins off, and seeds out either ! BLEND THEM UP ! After cooking blend them up again for a fine thick sauce
Thank you so much for the great video. I was wondering if the amounts you vocalize in the video for the tomato soup are for 1 or 2 X's the recipe. You say you are doubling the tomatoes in the beginning but don't specify if the rest of the ingredients are for a single or double batch.
I thought the canned tomato paste was condensed by boiling the water out. Wouldn't the freeze dry process accomplish the same thing so that canned paste is no longer necessary?
I think it's also about the texture and breaking down the insides. Not 100% sure. Next time i open a can, i will see if i can make a paste with unboiled.
Tomato paste is made using paste style tomatoes. They naturally are a dryer tomato. However, you can cook down and concentrate slicing or grape tomatoes to a dryer consistency. Big corporations just buy paste style tomatoes because they go thru billions of them. At your own home, you can take the time to simmer and thicken your own homegrown tomatoes.
I use whatever tomatoes I have and put them in large stock pots and let them go on very low. They also can be quickly broken down by an Instapot, roasting or you can slow stew them in a crock pot, if you want whole tomatoes.
Hope this helps.
I like your videos. Do you have to add lemon juice to the tomatoes if you are going to powder them?
Maybe I missed it in your video but did you give a weight if the finished product? I’m really curious how much 100 pounds of tomatoes freeze dried shrinks to?
When doing tomato dices, is it necessary to cook them? For that matter, is it necessary to cook the juices or can all the ingredients just be puréed in a VitaMix, frozen, and freeze dried? Also, what was your take on the texture of the skin on the slices? Are they tough and would the slices be better without them?
Skins are fine. You can do tomatoes in any form (juice, diced, sliced, near whole etc.)
I hope you can still see this question. It's 8/13/22. My tomato puree is sticky after being freeze dried when I crushed to powder. Also, do you sterilize your jars?
The stickiness is from the sugars in the tomatoes.
I have never had to extend the dry times yet. I would like to try tomatoes. If they are still frozen in the middle do you just add more dry time? And for how long? Thank you!! Love your videos!!
Pay attention to the skin left on. Like the ends that are mostly skin. They are hard to get all the way dry
I know this is an older video but seeing how freeze-drying is all about the drying would it not have helped if you wiped the door off? I'm going to go back to your 1st video about freeze-drying and watch them all. Freeze-drying is something I am interested in or on but the cost of a unit has kept me away. I now know in the long run it will pay for itself.
Is there a ratio vodka/water to powder to use for the Bloody Mary mix? I got about a pint of powder. How do I know how much liquid to add?
MY GOODNESS JUST KIDDING WHEN I SAY THIS CAN I CAMP IN THE WOODS SOMEWHERE AND PAY YOU TO EAT A COUPLE OF YOUR GARDEN TOMATOES......THEY LOOK👀SO GOOOOODDDDD!!! .....YOU COULD SELLL SOME OF THOSE AT A FARMER'S MARKET......GOD BLESS STAY SAFE
there is no comparison to garden tomatoes and those alleged "tomatoes" at the store...that's for sure
What’s the cost savings vs buying already hydrated? Not counting prep time spent. Mylar, jars, bags, electricity...
The best thing is you KNOW what is in everything when you make it yourself. No preservatives!!
Anything I do with sugar gets white bubbles. The sugar does not have to be added
Are you willing to share the tomato soup and juice recipes in print? Thanks so much for what you offer! (Not on other social media).
I am currently working on a cookbook in which this will be included...stay tuned
Can't wait, thank you!
Could you please give us the tomato juice and soup recipe?
I am trying out my machine for the first time . I am freezing onions and celery . I am not sure for how long it needs to be in machine though .
Just let the freeze dryer do its thing. It will let you know when they are done.
If you do not have the machine can you do this and put them in freezer bags to go directly in the freezer?
The thing I was most impressed by was that you know the real correct way to pronounce Worcestershire. Are you from the Northeast?
No but I have been corrected so many times, I wouldn't dare mispronounce it now 😂
@@live.life.simple. Well as someone born and raised in Worcester county, I congratulate you on saying it so well I thought you were from the area. So rare.
If you put a T in the vacuum line, you can run both machines at the same time with one pump.
Not so much. Each machine will have different requirements at different times,
The pumps run hot enough as it is. I don't think i would want to put any more stress on them that they already have with one machine
@@live.life.simple. These are good points. The main consideration is that the pressure needs to remain low enough to enable sublimation. If the pump is not large enough to handle two chambers then the liquid phase of water will be a problem caused by higher chamber pressures. It is probably best to not experiment with this now that I think of it. I also don't know the valving arrangement to know whether the pump could run the entire cycle regardless of the pumpdown and venting phases. If one chamber is deep freezing while the other is calling for vacuum, that could be a problem without proper valving. I know it is possible to use one pump for two machines but it would probably be more trouble than it is worth and it might void the warranty, etc. So on second thought, I agree that it is best to avoid. Cheers.
@@RedShiftedDollar The bigger issue may be that both machines may not kick on the pump at the same time, even with similar loads and especially with newer software. For example, machine A is ready to start the pump and does so. Machine B is not yet frozen deeply enough for the pump to run but since they’re running the same system now has pump running also. That will make for a mess and poorly dried load in machine B. The old software on my first freeze dryer is customizable so that I can set exactly long the freeze and dry cycles will run. Conceivably your idea might work running parallel machines started simultaneously but that older software is also much less efficient and I don’t think you can downgrade software on these machines.
@@ThirteenKidsLater Yeah, thanks for the good insight. I don't have one of these machines and I'm sure it's possible to run two with one pump, but from a practical perspective, it's not really possible, it's not worth the work, modifications, and careful operation required to make it work.
We just bought our very first Harvest Right and my husband and I would love to know what Oil you use in yours with the premier pump that we upgraded to. Thank you :)
I like robinair premium
As much as you freeze dry, can I ask why you purchased another Medium size instead of buying a large? Just wondering if there was a technical reason or a huge preference...or...????
Price, size of footprint, it needs a dedicated 20 amp circuit and most of the time i don't feel like i need the bigger size.
I’ve heard always get the bigger one they are all way small as it is
@@live.life.simple. Thank for replying! Just was curious since you definitely are experienced with FDing. Good to know